Which brandy production method involves discarding the lees?

The Martell Method is associated with a specific style of brandy production that includes the practice of discarding the lees, which are the sediments that settle at the bottom of the fermentation vessel. This method is particularly prominent in the production of Cognac, where clarity and purity of flavor are highly valued. By removing the lees, producers aim to prevent any undesirable off-flavors from affecting the quality of the brandy. This technique is part of a broader goal in the Martell process to create a smooth and refined spirit, emphasizing the characteristics of the grapes used.

In contrast, the other methods listed do not involve discarding the lees in the same way or at all. Pisco production, for instance, may allow the lees to contribute to the flavor profile, whereas Calvados production may also utilize lees in different ways depending on the desired outcome. This distinction highlights the uniqueness of the Martell Method in the realm of brandy production.